No Bake Low Carb Keto Blueberry Cheesecake Bars
Sugar-Free, Keto, Low Carb Blueberry Cheesecake bars are a creamy, easy, no-bake keto cheesecake with 5 grams of net carbs per serving!
Easy Keto Blueberry Cheesecake Bars
These sugar free keto cheesecake bars use a classic low carb cheesecake recipe of mine and have a delicious swirl of fresh blueberry topping.
Made into perfectly portioned bars the whole family will love will love and can be enjoyed on either a keto diet or low carb diet.
These Keto Blueberry Cheesecake squares are easy to make because no baking is required and even the buttery crust ingredients do not require baking!
Perfect no bake dessert for easy and fun summer entertaining!
The cheesecake crust is made from almond crumb and melted butter to create a a super simple, buttery, almond flour crust and the filling is a lemony cream cheese topped with sugar-free simple blueberry sauce, which add intense bursts of fruity blueberry flavor.
If you don’t love fresh blueberries, feel free to swap with raspberries, blackberries or even pitted cherries.
Can the Almond Flour Crust be Nut Free?
If you prefer not to use almond flour or you or someone you love has a nut allergy, you can swap the almonds with sunflower seed flour. I do not recommend using coconut flour to replace almond flour as it is more dense and requires more liquids.
If you can’t find sunflower seed flour, use raw, unsalted sunflowers and grind them in a food processor until fine. Be careful not to over-process or you will have sunflower seed butter.
Can these no bake keto Blueberry Cheesecake bars be made Dairy Free?
You can make these luscious gluten free blueberry cheesecake bars dairy free!! In the crumb base, be sure to replace the butter used for softened coconut oil.
To replace the full fat cream cheese used in the filling, swap with full fat canned coconut milk. Be sure to only use the thick “coconut cream” from the canned coconut milk or your cheesecake mixture will not solidify.
You can place your canned coconut milk, unopened, in the fridge over night. Flip it upside down and this will allow the watery coconut milk to be easily removed from the top of the can when you open it the next morning.
Drain or use in a smoothie! Coconut milk in a carton in the refrigerator section with all other milks, will not work in this recipe, only canned will work.
BEST TIPS for Low Carb Cheesecake Bars
TIP #1 Use a good quality thick full fat cream cheese. I like full fat Philadelphia. Low fat cream cheese will make these cream cheese mixture too soft, runnier and more difficult to set.
TIP #2 If you find your cheesecake a bit too soft, pop into the freezer for about 30 minutes or to your liking. It won’t make it grainy or icy, but like a nice frozen dessert.
TIP #3 If you leave your cheesecake for too long in the freezer and it sets too hard, just let it thaw a little at room temperature before eating.
TIP #4 Since this is a no bake recipe and there are no eggs in this cheesecake, you can taste your no bake filling and decide if it is sweet enough for you. If not, add more to your level of sweetness.
Can I use another Low Carb Sweetener?
There are many sugar-free sweeteners on the market today, but it’s really about personal preference. Figuring out which is the best to use for one purpose or another is not the easiest thing and can quite confusing.
Unfortunately, the product labels can be misleading, and not all sugar-free sweeteners are created equal.
When I first went sugar-free in 2004, I didn’t know any sugar-free sweeteners beyond aspartame, Splenda and stevia. I tried several artificial sweeteners, and after two years sugar-free, my sugar cravings were still just as bad, if not worse. That was when I decided to start creating recipes with natural sugar-free sweeteners and nothing artificial.
The most natural sugar free sweeteners are stevia, Monk fruit sweetener, erythritol, xylitol and Allulose, but there are some big differences when it comes to using these in your recipes.
For any kind of no bake cheesecake recipes, I would recommend using powdered sweetener over a granulated sweetener as it will incorporate better into the softened cream cheese and not leave any grainy texture.
Here’s my extensive Natural Sweetener Guide and Conversion Chart that will help you determine which sweetener to use for certain baking needs and how much to use compared to other sweeteners I might use in my recipes.
Keto Low Carb Desserts & Keto Cheesecake Recipes:
- Key Lime Pie Bars
- Strawberry Cheesecake Fat Bombs
- No Bake Lemon Cheesecake Bars
- Caramel Apple Cheesecake Bars
Blueberry Keto Low-Carb Cheesecake Recipe
Keto No-Bake Blueberry Cheesecake Bars
Ingredients
Almond Crumb Base
- 1 cup almond flour or sunflower seed flour
- 1 tablespoon Monk Fruit sweetener (or 10g) or any low-carb sweetener
- 1/8 teaspoon salt
- 1/4 cup butter melted (or 57g)
Filling
- 12 ounces full fat cream cheese (or 360g)
- 2/3 cup Monk Fruit & Allulose powdered (or 106g) or powdered sweetener of choice
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest (zest of 1 lemon)
- 1/8 teaspoon salt
- 1 cup heavy cream
Swirl
- 1 cup blueberries frozen (or 155g)
- 1 tablespoon Monk Fruit & Allulose (granulated or powdered)
- 1/2 tablespoon water (1/2 – 1 tbsp)
- 1/4 teaspoon xanthan gum
Instructions
Base
- Place all the dry base ingredients in a mixing bowl and stir to combine. Add the melted butter and mix to form a flakey crumb.
- Line a 8 x 8 inch baking dish with parchment paper.
- Press the base mix into the bottom and smooth with the back of a spoon to get neat edges.
Filling
- In a clean large mixing bowl, add the cream cheese, low carb sweetener, lemon juice, zest and salt. Mix with an electric mixer to combine. Taste and adjust the sweetness to your liking.
- In a separate bowl, whip the cream until thick (but don’t over whisk or it gets super stiff, you want it just under when it splits).
- Fold the cream through the cream cheese with a spatula to combine.
Swirl
- In a small saucepan, add the frozen berries, low-carb sweetener and water. (Depending on how icy your blueberries are will depend on the amount of water. Start with 1/2 tbsp and add more if needed. The blueberries will release water as they cook.)Simmer on a medium heat for about 5 minutes until the sauce thickens and you can squash some of the blueberries with the back of a spatula. Turn off heat, add the xanthan and allow to fully cool to thicken.
Assembly
- Spoon the cheesecake filling on top of the base and smooth the top with a silicone spatula. Add dollops of cooled blueberries and swirl with a toothpick or the tip of a sharp knife.
- Place in the fridge to fully set, about 8 hours, or overnight. About an hour before serving place into the freezer to firm up and to make slicing easier. Slice into 9 bars with a sharp knife.
Storage
- Fridge and option to place in the freezer a little before eating to make it firmer.
Video
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Crowd pleaser if people who are not and are low-carb! I chose to bake the crust 325 degrees for 10minutes to set it a bit. Loved it! Will make again. So many thanks.
Thanks Angie!
Very good recipe. Cream cheese filling was light and creamy. Not overpowered with lemon which can be very tart. A very nice keto dessert for summer.
Thanks!
I am looking to make this for mothers day. No stores sell powdered monkfruit and allulose in my area and it is impossible to get. I can buy both separately or can I do something different for the filling????
thanks
jen
You can use any sweetener you like in the filling. Since it’s no bake and no eggs are in this recipe you can add a small amount of any sweetener then taste and adjust to your palate for sweetness. Here’s my guide and conversion chart. https://www.sugarfreemom.com/recipes/natural-sugar-free-low-carb-sweeteners-guide-conversion-chart/
Another great recipe! My husband and I loved it, will be making for grands 🥰
Can you make extra and freeze?
Made these the other day they are so dangerous good. Had to freeze them so they did not disappear. I made the topping with dried blueberries just soak them in water overnight. Being a newly diabetic (1 year ) I found that the servicing was quite big.
Also did the coconut cream pie with no crust. OMG I think I am in heaven.
Bought your book from amazon ( Canada ) when the cold warm comes and I am snowed in I know I will be putting your book to good use.
These are so good, Brenda. I baked your crust, before filling. Thank you again for the recipe.
Is this diabetic friendly
yes all my recipes are.
Can you use fresh blueberries instead of frozen? If so, would you follow same recipe to make the blueberries?
Yes
Thank you. Can’t wait to make them!
I made this using probably half the sweetener called for and didn’t use xantham gum at all. Added flax to almond flour crust. It was AMAZING. Definitely will make again.
Hi, is there anything other than swerve confectioner, that you can use?
JennT, xanthum gum isn’t needed? What does xanthum gum do? How much flax seed did you add and did you add anything else for the added flax seed? Definitely want your recommendations!
Please advise in terms of making this dairy free – you mentioned swapping the cream cheese for coconut cream, but you didn’t advise on what to swap the thick cream for.
Thank you.
I mentioned in my Live, swapping cream cheese with a vegan substitute for cream cheese and canned coconut cream for the heavy whipping cream.
Would it work if I used powdered Xylitol (crust and filling) instead of Swerve?
thanks in advance
I think so but xylitol is much sweeter than Swerve so use less.
Still wondering if I can use Daiya brand for the Cream Cheese and coconut cream for the whipping cream sunce I have to be dairy free. Thank you.
Brenda;
Hi,this blueberry cream cheese dessert looks so good and tasty,and one day I will make this recipe after we move into our town house and get settled at the end of this month and it will have to wait until august before I make this recipe.
I have three light cream cheese in the fridge and I was wondering if you have any no bake cream cheese dessert recipes that I can make in the town house.I have four mini pie plates and I was wondering if I can use them inn your no bake cream cheese recipes.
Have a nice evening and I hope to hear from you soon.
Kim
I’ve got a bunch of no bake cheesecake recipes. I used my search bar at the top right corner and typed “no bake cheesecake” and here’s a list of them: https://www.sugarfreemom.com/?s=no+bake+cheesecake
since I have to be dairy free, can I use Daiya cream cheese and use the canned coconut cream for the whipping cream?
I don’t like/ use gums, Can I omit it, can I use a little tapioca instead?
You will need something to replace it that will act as a thickener.
This is soooooo good. I added a little more lemon juice and zest…my family loves lemon. Thanks for the recipe for this keeper!
Thank you!